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U2-3-2 - Emulsifiers
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Total cards: 6•Content version: v4•Public deck•Updated: 8/1/2026
Card preview (6)
#1
Front (Question)
Emulsion
Back (Answer)
Small droplets of one liquid dispersed in another liquid
#2
Front (Question)
Why are emulsifiers used in food?
Back (Answer)
To prevent non-polar and polar liquids separating into layers (e.g. oil and water).
#3
Front (Question)
What is the main difference in the structures of oils and emulsifiers?
Back (Answer)
In emulsifiers, only one or two fatty acid groups are linked to each glycerol backbone. In oils there are three.
#4
Front (Question)
How are emulsifiers made?
Back (Answer)
By reacting edible oils with glycerol In a partial hydrolysis reaction
#5
Front (Question)
Identify the hydrophobic part of this molecule
Back (Answer)
Fatty acid chain(s)
#6
Front (Question)
Identify the hydrophilic part of this molecule
Back (Answer)
Hydroxyl group(s)